This baked feta pasta with chickpeas has become one of my most requested weeknight dishes. I first stumbled upon the baked-feta-and-tomato combination during a blustery autumn evening when my pantry was short on fresh produce but I had a block of feta and a can of chickpeas on hand. The result was an unexpectedly luxurious sauce: the salty, tangy feta melting into burst tomatoes while the chickpeas add a nutty, satisfying bite. It’s the kind of recipe that feels indulgent yet simple, perfect for nights when you want something both comforting and fast.

What makes this dish special is the balance of textures: creamy, spreadable feta; juicy, roasted tomatoes; firm, tender chickpeas; and al dente short pasta that soaks up every bit of sauce. I often prepare it when friends pop by unannounced because it comes together with pantry staples and minimal hands-on time. The bright notes of fresh basil bring it all together, cutting through the richness and making each forkful lively and delicious.

Ingredients

• Short pasta (8 ounces): I use penne, shells, or bowties for their nooks and crannies that trap sauce. Choose a quality brand like Barilla or De Cecco for consistent al dente texture.
• Feta cheese (1 block, 8 ounces): Use a firm block-style feta rather than pre-crumbled for best melting behavior. A sheep-and-goat blend from Greece (brands such as Dodoni or Valbreso) gives a tangy, creamy base.
• Cherry or grape tomatoes (2 cups): Look for ripe, firm tomatoes. Their thin skins burst in the oven and concentrate the juices, creating a naturally sweet sauce.
• Canned chickpeas (1 can, 15 ounces): Rinse and drain well. Chickpeas add body, protein, and a pleasant bite—use Garbanzo beans from a trustworthy brand like Eden or Goya.
• Olive oil (3 tablespoons): Extra-virgin olive oil brings flavor and helps the tomatoes blister. Pick a fruity, medium-intensity oil for best results.
• Garlic (3 cloves, minced): Fresh garlic brightens the sauce; if pressed for time, 1 teaspoon garlic powder works in a pinch.
• Salt and black pepper (½ teaspoon each): Start modestly and adjust after mashing the sauce—feta is salty, so taste as you go.
• Red pepper flakes (½ teaspoon, optional): Adds warmth without overpowering the tomato-feta flavors; increase if you like heat.
• Pasta water (½ cup reserved): Starchy cooking water is the secret to emulsifying the sauce to a silky finish.
• Fresh basil (¼ cup, chopped): Adds bright herbal lift—flat-leaf parsley is a great substitute if basil isn’t available.

Instructions

Preheat and assemble: Preheat the oven to 400°F (205°C). Place an 8-ounce block of feta in the center of a 9x13-inch baking dish. Scatter 2 cups of whole cherry or grape tomatoes and one drained 15-ounce can of chickpeas around the cheese. This arrangement ensures even roasting and that the tomatoes will burst into the cheese. Season and oil: Drizzle 3 tablespoons of extra-virgin olive oil over the feta, tomatoes, and chickpeas. Add 3 cloves minced garlic (or 1 teaspoon garlic powder), ½ teaspoon salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon red pepper flakes if using. Use a spoon or your hands to toss the tomatoes and chickpeas lightly, coating them in oil and seasonings without dislodging the feta. Bake until bursting: Bake the dish for 30 to 35 minutes or until the tomatoes have blistered and burst and the feta is softened and lightly golden at the edges. You want the tomatoes to give under gentle pressure and the feta to be spreadable—not completely melted like a cream but soft enough to mash into a sauce. Cook the pasta: While the baking dish is in the oven, cook 8 ounces of short pasta in a large pot of generously salted boiling water until just shy of al dente—about 1 to 2 minutes less than the package directions. Reserve at least ½ cup of the starchy pasta water before draining. The reserved water helps emulsify the roasted feta mixture into a glossy sauce. Mash and combine: Remove the baking dish from the oven. Use a sturdy spoon or fork to press and mash the roasted tomatoes, softened feta, and chickpeas together until they form a cohesive, creamy sauce. Add a few tablespoons of reserved pasta water and stir to loosen; continue adding until you reach a silky, clingy consistency. Toss and finish: Add the drained pasta to the baking dish and toss gently to combine, adding more pasta water as needed. Stir in ¼ cup chopped fresh basil (or parsley) and adjust seasoning with salt and pepper to taste. Serve immediately while warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, add a splash of water or a tablespoon of olive oil and warm gently on the stovetop over low heat, stirring frequently to restore creaminess. Avoid high heat which can dry out the sauce and separate the cheese oils. For freezing, portion into individual airtight containers and freeze for up to 2 months; thaw overnight in the fridge and reheat slowly to preserve texture.

Ingredient Substitutions

If you’re dairy-avoiding, replace the feta with a firm vegan feta or a soft tofu-based spread and increase salt slightly to compensate. Swap chickpeas for white beans for a milder flavor, or omit legumes and add roasted eggplant or zucchini for more veg. Use gluten-free short pasta if needed—cook according to package directions and treat reserved cooking water the same. For a creamier finish, stir in 2 tablespoons of heavy cream or a tablespoon of butter after tossing the pasta.

Serving Suggestions

Serve with a crisp green salad to balance the richness and a wedge of lemon on the side to brighten flavors. A bowl of garlic-rubbed toasted bread makes the dish more convivial and invites mopping up any leftover sauce. For a heartier plate, top with toasted pine nuts or a drizzle of chili oil. Garnish with extra basil leaves and a grind of black pepper just before serving to keep herbs fresh and aromatic.

Seasonal Adaptations

In summer, use heirloom cherry tomatoes for a sweeter, more complex sauce and fold in torn basil leaves at the end. In winter, substitute roasted canned plum tomatoes and add a pinch of smoked paprika for warmth. Around the holidays, finish with a handful of toasted walnuts and a squeeze of lemon for brightness. The method is forgiving—adjust tomato type and herbs to match what’s fresh and available.

Meal Prep Tips

For meal prep, roast the feta-tomato mixture and cool completely before transferring to meal containers. Keep pasta separate and assemble just before reheating for the freshest texture; stored together, the pasta will absorb sauce and become softer over time. When packing for lunches, include a small container of reserved pasta water or olive oil to revive the sauce during reheating.

This dish is a true weeknight hero: minimal active time, bold flavors, and flexible enough to make your own. I hope you enjoy making it as much as my family does—there’s something deeply satisfying about turning simple ingredients into a creamy, crowd-pleasing meal.